Evaluation of Minerals and Vitamin Compositions of Leaf of Obsecure Morning Glory (Ipomoea Obsecura)

Evaluation of Minerals and Vitamin Compositions of Leaf of Obsecure Morning Glory (Ipomoea Obsecura)

*Ewa, O1, Rosemary, D2, Ezekwe, A.S3, Ama, A.K4, Uche, I.U5

1Department of Medical Biochemistry Gregory University Uturu Abia state; 2Department of Public Health, Federal Ministry of Health, Abuja;
3Department of Medical Biochemistry Imo State University, Owerri;
4Department of Human Physiology, Imo State University, Owerri;
5Department of Microbiology, Gregory University Uturu

International journal of food and nutrition research

The study was conducted to evaluate vitamin and mineral compositions of leaves of a wild and neglected vegetable Ipomoea obsecura. Vitamins and minerals were determined using standard methods. Vitamins evaluated included Vitamin A, B1, B2, B3and C. Results obtained thus, reported (15.7±0.01mg/100g), (10.4±0.01mg/100g), (15.2±0.02mg/100g), (7.3±0.02mg/100g) and (128.5±0.01mg/100g) respectively. Result further revealed leaves of Ipomoea obsecura to containCa(26.4±0.01mg/100g),Mg(2.3±0.02mg/100g),P(5.2±0.01mg/100g),K(180.4±0.04mg/100g),Fe(10.0±0.01mg/100g),andZn(0.1±0.01mg/100g),Na(2.9±0.06mg/100g),Cu(0.7±0.01mg/100g), Mn (0.01±0.01mg/100g). In conclusion, reported vitamins were present in quantities higher than those reported in literatures for a widely consumed and respected vegetable Telfairia occidentalis. This was contrary to the amounts of minerals present in the leaves of Ipomoea obsecura. Thus, on the basis of its richness in the reported vitamins, it becomes imperative to actively embrace its consumption in order to make up for the deficiency in such nutrients that characterize the popularly consumed vegetables such as the Teliferia occidentalis.

Keywords: Vegetable. Minerals. Vitamins. Ipomoea obsecura

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How to cite this article:
Ewa, O, Rosemary, D, Ezekwe, A.S, Ama, A.K, Uche, I.U. Evaluation of Minerals and Vitamin Compositions of Leaf of Obsecure Morning Glory (Ipomoea Obsecura). International Journal of Food and Nutrition Research, 2018; 2:9.


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